Here at WFD we have some amazing contributors that write fantastic diaries full of yummy recipes and often lovely pictures of food. All you have to do is scan the list of diaries in our group and you can see a wide variety of topics to choose from. But what’s even more amazing is how much our fellow Kossacks contribute in the comment sections every week! People share recipes, tips, advice, links, and even more food p0rn pics! I decided this week to do a little meandering through our archives and spotlight a few.
White Chicken Chili (TX Scotia)
approximately 32 oz chicken or turkey parts (I like breast and thigh, a 1:4 ratio)*, deboned and chopped 2 medium yellow onions, chopped
4 garlic cloves, chopped or to taste
1-4 Tbsp peanut or olive oil (eyeball it)
1 Quart chicken broth, either homemade or canned
4 15 oz cans cannellini beans, rinsed and drained
1 15 oz can cannellini beans, drained and mashed
2 4.5 oz cans chopped roasted green chilies or 1 cup hatch roasted chilies or 1-2 cups any other green chilies you desire (a mix of mild and a little hot)
1 tsp sea salt
3/4 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/8 tsp ground red pepper
1 15 oz can crushed tomatoes with juice (optional) crushed red pepper to taste
Saute chicken, onion and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes or until done. Stir in broth and next 10 or 11 ingredients; bring to a boil. Stir well, cover, reduce heat to a low simmer, simmer 30 minutes. Adjust seasonings and add crushed red pepper to taste. Serve with toppings: sour cream, chopped fresh cilantro, sliced avocado and/or grated white cheddar cheese. This freezes really well for fixing on those late nite campout setups when you don't want to really fix anything but just want to eat. A bit of prepared jalapeño cornbread muffins and heat it up and you are all set for the evening!
*You could also use just dark meat or ground turkey or chicken.
Dog Treats (HappyinNM)
1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour 1/2 cup rolled oats, regular or quick
1/2 tablespoon dried parsley or 1 tablespoon chopped fresh parsley
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 teaspoon salt
1 large egg
1/2 cup peanut butter, crunchy or plain 1/4 cup + 1/2 tablespoon cold water, enough to make a cohesive dough
1) Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. 2) Mix together the flour, oats, parsley, dried milk, and salt.
3) Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly.
4) Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer).
5) To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough.
6) To make dog "cookies," drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4".
7) Bake the biscuits for about 40 to 60 minutes (20 minutes), baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. 8) Remove the biscuits from the oven, and cool right on the pans.
Thai Sliced Beef Salad (thenekkidtruth)
2 scallions 1/2 cup chopped cilantro
1/2 cup thai basil
6 oz salad greens or lettuce
2 oz shredded daikon
1/2 sliced small cucumber
1 cup cherry tomatoes 1/2 pound thinly sliced rare roast beef
Dressing: 1/4 cup fresh lime juice (about 3 large limes)
1/4 cup nuoc mam (fish sauce)
1 tsp brown sugar syrup
3 cloves minced garlic
1/2 teaspoon chile paste soy sauce to taste
Granola (Melanie in IA)
No, not for supper. But I have it for breakfast on my plain wheat flakes, or for lunch in plain yogurt, sometimes with a spoon of jam mixed in.
In a LARGE metal mixing bowl, combine 2.5 cups old-fashioned oatmeal
2.5 cups some combination of the following:
chopped nuts, raisins, dried cranberries, flake coconut (I don't measure any of this precisely.)
Melt 4 tablespoons of butter and stir in 3-4 tablespoons honey and one big fat tablespoon of cinnamon, more or less to taste.
Pour the butter over the dry ingredients and stir to coat.
Heat your oven to 250. Push the granola against the sides of the mixing bowl and put it in the oven. After 15 minutes or so, turn OFF the oven and stir the granola. Put the bowl back in and just let it enjoy the heat in the oven while it cools off.
Store in an air tight container.
Guess what -- it makes about 5 cups.
Chicken Tacos (Mr Robert) The chicken tacos were great
I put a generous amount of Emeril's Essence on a chicken breast and baked it for about 25 minutes till it reached 165 degrees. Then I set the chicken breast aside to cool and deglazed the pan. After dicing the chicken I coated it with the pan sauce reduction and used that to fill the tacos.
The only ingredients used to prepare the chicken were olive oil, Emeril's Essence, and of course the chicken breast and it was perfectly seasoned and ready for the tacos.
For some time now I've kept a store of Emeril's Essence in the spice cabinet and I'm discovering that it's a perfect combination for many fish and chicken dishes.
Oven baked/fried green tomatoes (Nzanne)
Super crunchy and sweet. - slice the very green fruit about 1/3" thick.
- powder with flour, then dip in eggs,
- then really coat with crunchy panko (preferably with herbs of choice mixed in - bake on an oiled sheet at 400 for at least 20 minutes, then flip and do it again.
YUM! That and some fresh corn and I'm good....
Briami (Greek Oven-Roasted Vegetables) julesrules39
4-5 servings 2 1/2 hours 30 min prep
5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices 4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3-4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excellent)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons parsley (or 1 tsp dry)
2 tablespoons mint (optional, you can use whatever herbs you have like basil or thyme) Salt and pepper
Preheat oven to 420 degrees F. Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everything up a couple of times to allow veggies on bottom to come up and brown nicely too.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it. Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.
Braised Chicken & Leeks (Thinking Fella) WFD?
It's braising night at Casa Fella.
I'm braising some chicken breasts & leeks, and also braising some golden beets tops and some spinach. I'll finish the beet tops & spinach with a touch of lemon-infused olive oil & white balsamic. I'm having cous cous with it, since I don't want to waste a molecule of my braising sauces...
And it would not be complete without one of Kayakbiker’s tempting pics and description:
Tonight at made a quick stir fry using chicken thighs (89 cents per pound at aldi's!). I place some lemongrass, garlic, soy sauce, Chinese rice wine, a little sugar, fish sauce, shallots and whole small green chili peppers in my food processor and made a marinade. I added some oyster mushrooms and those small green Thai eggplants to the stir fry. I topped it with Thai basil which is in season at our local farmers market. I got a big bundle of it for 50 cents.
So many great recipes, descriptions, advice, etc. I know many of you have saved recipes from WFD, do you have any favorites to add? Let us know in the comments!
Tonight will be simple here at Chez Ninkasi: Kielbasa and cabbage with mashed potatoes. What’s for dinner at your place tonight? Pull up a chair and grab a drink! It’s Saturday night and the WFD table is open!
Our upcoming WFD Schedule:
01/30: PushMama
02/06: esquimaux
02/13: open
02/20: open
02/27: open
03/05: open
If you would like to contribute a diary please send me a kos message. Thanks!